Taste of the Middle East Salad
20 Minutes Prep + precooking of alpiste and quinoa
5-6 Servings (1/2 cup/125 mL)
In a mixing bowl, combine the cooled alpiste, quinoa, avocado, half of the cucumbers, half of the tomatoes, and the herbs. Mix well. Drizzle with olive oil and half of the lime juice. Toss to coat. Season with salt to taste. Transfer to a serving bowl.
In another bowl, mix the remaining cucumbers and tomatoes with olives, feta cheese, yellow peppers and onions. Season with salt and the remaining lime juice.
Spoon the mixture over the alpiste/quinoa mixture and garnish with mint leaves.
1 cup (250 mL) alpiste, cooked and cooled
1 cup(250 mL) quinoa, cooked and cooled
½ cucumber, peeled and diced
2 Roma tomatoes, seeded and diced
1 Tbsp (25 mL) fresh mint, chopped plus more for garnish
2 Tbsp (50 mL) fresh Italian parsley, chopped
3 Tbsp (75 mL) extra virgin olive oil
½ cup (125 mL) lime juice, divided (about 3 limes)
11 kalamata olives, pitted and cut into thin strips
3+ Tbsp (75+ mL) feta cheese, crumbled
1 yellow pepper, cut into matchsticks
½ red onion, cut into matchsticks
salt to taste